"If I'm not feeling particularly well, it makes me feel better," Bourdain said. "If I'm feeling sentimental or wistful or reflective or thinking about writing, but not yet writing, it's a good -- for me, 4 o' clock in the afternoon in a pub in Scotland, preferably, alone... You know, a good Scotch whisky. I'm a bit of a heretic here -- I don't mind one rock. One rock only. And I know that a lot of serious whiskey drinkers will take issue with that, and I understand it, but yeah, I like just a tiny, tiny, little piece of ice. I'm not making blender drinks out of it."
Bourdain also offers some speculation on why more and more people are turning to whisky, food, and other products that are made in the "old, foolishly romantic way," saying, "I think people crave, for lack of a better word, authenticity." As for pairing whiskey with food, Bourdain seems to keep it fairly simple, but also a little funky.